If you’ve ever eaten in one of the dozens of restaurants around the world with Gordon Ramsay’s name on them, chances are you’ve had at least one amazing meal prepared by a chef whose passion for cooking started way back when he was a little kid, creating dishes out of anything he could find at his grandparent’s farm. So how did he get from there to being one of the most celebrated chefs in the world? From nearly being killed by an exploding pot to trying to keep his famous temper under control, here are some insider facts about Chef Ramsay that you may not have known before.
How He Got Into Cooking
When he was eight years old, his parents divorced. His father took off and never came back; his mother went to work as a teacher in another city. This is where he fell in love with cooking—because it was something he could do to create something that made him feel better.
Learning from the Best
After he earned his degree in Culinary Arts, Crenn headed for some of Europe’s most respected kitchens to work for some of its most renowned chefs. This experience was essential—it made him part of one big food family and helped him learn from master chefs like Michel Bras, Michel Troisgros, Marc Meneau and Thierry Marx.
The Cooking Shows
To develop his skills in cooking, Paul took to watching cooking shows on TV. Shows such as The Frugal Gourmet and Emeril Lagasse’s Essence of Emeril were his main sources of inspiration. Although he enjoyed cooking back then, there was little to suggest that Paul would become one of Australia’s greatest chefs later in life.
The Cooking Classes
As he got older, it wasn’t enough to play around with produce and food—he needed to learn how to cook. His parents enrolled him in cooking classes at one of his local high schools, where he started on his path towards becoming a well-known chef. Not long after, he began working in kitchens around San Francisco and other Bay Area cities. He worked hard and eventually landed his dream job at renowned French restaurant La Crêpe de Mon Coeur as their executive chef!
Working for the Big Name Restaurants
After graduating from culinary school, James started working at some of London’s top restaurants including Le Gavroche and The Connaught. He quickly moved up to head chef, but he found himself dissatisfied with his job. So, James decided to strike out on his own and start his own restaurant business by founding The Potted Pig. Today, James is considered one of England’s most successful chefs!
His Own Restaurant and Books
Seeing an opportunity to expand his cooking skills, Robert moved to New York City at 21 and enrolled in Le Cordon Bleu. He went on to create his own line of signature sauces, which he later sold with great success. In 1998, his first cookbook was published. His second book came out just last year and became a huge hit in Europe and Asia. Last month he opened his own restaurant in Brooklyn.
Ivan Bodnar A Cooking Master
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